Aoife Carroll
Eat Well. Travel Far<br />est. 2013
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Roasted Sweet Potato Salad With Dried Cranberries & Almonds

4/22/2014

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PALEO, VEGAN, VEGETARIAN, DAIRY FREE, GLUTEN FREE, GRAIN FREE & SUGAR FREE

My good God, this salad the tastiest one I have made yet. I always love adding as many different textures and flavors as I can because lets face it, bland salads are never too exciting. 
This is the perfect dish to serve for a summer dinner party, plonk a large bowl of it in the middle of the table and let every one help themselves. 
The dried cranberries add such a nice chew and give a little bit extra sweetness. 
So wipe the drool off your chin and make something thats light, tasty and unbelievably healthy.


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INGREDIENTS

For two salads you will need
1 large sweet potato
2 tbs coconut oil(melted)
2 tbs balsamic vinegar
salt
pepper
2 generous handfuls of rocket leaves
handful of cherry tomatoes
3 spring onions
3 tablespoons of sun-dried tomatoes(about 7/8)
handful of diced almonds
4 tbs dried cranberries

Dressing
equal amounts of
balsamic vinegar & coconut oil(melted)
with a little salt & pepper

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METHOD

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Preheat the oven to 200 degrees celsius. 
Roughly chop the sweet potato in to bite sized chunks. Place in a baking tray and coat with the olive oil, balsamic, salt & pepper
Roast in the oven for about 1 hour until the skin is slightly crispy and the centre is soft.

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Leave to cool slightly once cooked and being to prepare the salad.

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Place a generous handful of rocket onto each plate.

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Chop up the cherry tomatoes and sprinkle over.

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Diced up the spring onion and scatter over the salads with the sun dried tomatoes.

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Then add the slightly cooled sweet potato, diced almonds & dried cranberries.

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There is no need to go making the dressing in a separate jug or anything, simply just drizzle over the balsamic, olive oil and season.

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ENJOY! 
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Warm Sweet Roasted Winter Vegetable Salad, with Balsamic Dressing

2/3/2014

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This warming salad is full of goodness and will keep you going through out your busy day. The candied cherries give a lovely chewy texture. I always love having a contrast of textures in my salads, if you dont have dried cherries you can just as easily use dried cranberries, sultanas, dried apricots, the list goes on. 
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INGREDIENTS


  • Mixed baby leaves
  • Spinach 
  • Rocket (hand full of each type)
  • 2 red onions
  • 2 carrots 
  • 1/2 head of broccoli
  • 4 garlic cloves
  • Handful tomatoes 
  • Diced almonds 
  • Handful of candied dried cherries 
  • Salt 
  • Pepper 
  • Balsamic vinegar 
  • Olive oil
  • 2 Tbls Honey

METHOD

To make:
  • Preheat oven 180 Celsius 
  • Chop onions in halves and then quarters, same with carrots. 
  • Chop broccoli in to bite sized pieces.
  • Par boil carrots and broccoli. 
  • Place onion, carrot and broccoli on baking tray, with generous gulg of balsamic vinegar, honey and a lite drizzle of olive oil, salt and pepper. 
  • Roast for 30 minutes. After 20 minutes add garlic cloves, no need to chop them. 
  • Meanwhile prepare salad. Plate up leaves, and dice tomatoes. Lightly toast diced almonds.
  • Season leaves and tomatoes with olive oil, balsamic vinegar, honey salt & pepper. 
  • When vegetables are done take out of oven and allow to cool for few minutes. 
  • Add vegetables, almonds and cherries to salad leaves and tomatoes. 
  • Finish off with another drizzle of balsamic vinegar and enjoy! 
  • I am not a cheese lover but feta cheese works well with this salad. Vegetables can also be changed up a little, butternut squash is a lovely substitution! 
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